Darrell Gaffin
SNELLVILLE,Georgia
Summary
Ambitious Chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
7
7
years of professional experience
Work History
Director of Culinary Operations
Signatures 315, LLC
01.2021 - Current
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Motivated team of 25 employees to maintain high standards of food preparation and efficiency
Culinary Manager
Cook Unity
11.2022 - 10.2023
- Scheduled kitchen staff of 30 people.
- Motivated team of 10 employees to maintain high standards of food preparation and efficiency for 8-10 hours per shift.
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Lowered restaurant costs by [Number]% through creative ingredient sourcing and food waste efficiency
Executive Sous Chef
Parker's On Ponce
07.2022 - 10.2022
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
KitchenOperations/Culinary Manager
Cook Unity
11.2021 - 03.2022
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Lowered restaurant costs by [Number]% through creative ingredient sourcing and food waste efficiency.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Scheduled kitchen staff of 10 people.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained kitchen hardware and repaired tools or ordered equipment
- Motivated staff to perform at peak efficiency and quality
Executive Sous Chef
Longleaf Restaurant
10.2016 - 10.2021
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients
- Disciplined and dedicated to meeting high-quality standards
- Coordinated with team members to prepare orders on time
- Developed and remained accountable for safety, quality, consistency and adherence to standards
Education
Bachelor of Arts -
Temple University
Philadelphia, PASkills
- Recipe Development
- Chef Training
- Leadership Trained
- Foodservice Management Professional
- Budgeting Master
- Strategic Planning
- Kitchen Staff Coordination
- Quality Control
- Scheduling Staff
- Inventory Management
- Managing Reservations and Large Parties
- Monitoring Food Preparation
- Recipes and Menu Planning
Employer Information
COOKUNITY INC, 630 Flushing Ave, Brooklyn, NY, 11206, 47-3302412
Tax Year
2021
Forms
- W-2, B, File this copy with your federal tax return by April 15th, 2022., 10645.82, 1710.57, 10645.82, 660.04, 10645.82, 154.36
- W-2, 2, File this copy with your state tax return by April 15th, 2022., State Employer's state ID number, State wages, tips, etc., State income tax, Local wages, tips, etc., Local income tax, Locality name
- W-2, C, Keep this copy safe for your personal records., 10645.82, 1710.57, 10645.82, 660.04, 10645.82, 154.36
Personal Information
Darrell Gaffin, 2486 Tullamore Cir, Snellville, GA, 30039, 136-74-9321
Timeline
Culinary Manager
Cook Unity
11.2022 - 10.2023
Executive Sous Chef
Parker's On Ponce
07.2022 - 10.2022
KitchenOperations/Culinary Manager
Cook Unity
11.2021 - 03.2022
Director of Culinary Operations
Signatures 315, LLC
01.2021 - Current
Executive Sous Chef
Longleaf Restaurant
10.2016 - 10.2021
Bachelor of Arts -
Temple University
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